- Jewish Learning
If you love ribs, there might be a few things you don’t love about them. 1) There’s not a lot of meat on the bone, and 2) They’re a bit messy to eat. Not English ribs. English ribs have much more meat—a single rib can serve two or three people. Because they’re meatier, they can also be eaten with a knife and a fork. You don’t have to pick them up with your hands, and they also look more elegant on the plate. If you haven’t seen English ribs at your butcher shop, show your butcher this photo, and he’ll know how to cut them for you. Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.
1 large onion, sliced
2 English ribs
salt to taste
coarse Gefen Black Pepper to taste
garlic powder to taste
1/2 teaspoon ground coffee
1 tablespoon Bartenura Olive Oil
1/2 cup chili sauce (ketchup is fine too)
1/4 cup brown sugar
2 tablespoons Alfasi Cabernet Sauvignon or other red wine
2 tablespoons dark corn syrup (I used Karo)
Place a rack in the middle of your oven. Preheat the oven to 400 degrees Fahrenheit. Place onion in the bottom of a 9- x 13-inch baking pan.
Season meat all over with salt, pepper, garlic powder, and coffee. Drizzle olive oil over ribs and rub the seasoning into the meat. Cover tightly and bake for two hours.
Remove ribs from oven and pour out all pan juices, reserving 1/2 cup.
In a small bowl, whisk together chili sauce, brown sugar, wine, corn syrup, Worcestershire sauce, soy sauce, and reserved juices. Pour sauce over ribs.
Bake uncovered for 25 to 30 minutes.
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